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  • RECIPE: Muscle Mary Juice

    Muscle Mary (Strong Bones) – Makes around 800ml

    Classic flavour combinations make this tempting to shove a shot of vodka in it! High levels of vitamin K (bone production & maintenance) feature from carrots, tomatoes, celery, coriander and cucumber.

    Coconut water adds minerals; magnesium, potassium, and manganese which all have bone benefits. This juice is packed with anti-oxidant, anti-inflammatory and anti-cancer benefits too, making this a good all-rounder!

    Ingredients

    6 carrots

    1 lemon, sliced into wedges, skin on

    2 big tomatoes

    2 celery sticks

    ½ bunch coriander (15g)

    ½ cucumber

    120ml coconut water

    garnish (optional); cracked mixed peppercorns, garlic powder (even powdered garlic is beneficial to our immune system)

     

  • WORLD FIRST: Gay Fighter Game Launched

    In time for this year’s pride season the world’s first gay fighting game, GAY FIGHTER SUPREME, with ten LGBT fighters – including drag queen Carrie Cupcake, GoGo Gary, lesbian Sappho Ethridge and twink Timmy Spears – all competing to win the title of Gay Fight champion.

    GAY FIGHTER SUPREME is available for purchase now on iTunes, Windows and Google Play.

    “The idea for GAY FIGHTER SUPREME arose from banter between friends discussing our mutual love for 90’s fighting games,” says Michael Patrick, the game’s founder and creator.

    “The characters are all influenced by dated jokes, pop culture icons, and camp. We wanted it to be like a pride parade gone rogue.”

    “The game is intended to be irreverent, satirical, fun spirited and ironic.”

    Melchor Cardenas, the games co-creator added, “Anyone who mistakenly views the game as offensive or feels it perpetuates gay stereotypes is missing the point.

    “It’s pure satire. We don’t mean to offend anyone. If it does offend someone, we hope it inspires them to create a fun queer themed game of their own.”

     

    There are twelve levels in all. The final three characters that must be defeated to win the game are The League of Oppressive Self-Righteous Zealots (LOSRZ for short). They are the real enemies, a group whose aim is to wipe out the LGBT community by brainwashing its members and transforming them into gay hating cyborgs.To preserve the tongue in cheek nature of the game, no blood or gore is ever seen in GAY FIGHTER SUPREME, only rainbows and unicorns.

    “The message I would take from the game is that the LGBT family shouldn’t fight among each other,” concludes Patrick. “There are larger enemies afoot!”

    Follow the creators online:http://www.twitter.com/GayFight

  • Big Brother JOEL: There Will Be A Hate Campaign Against Me

    Big Brother’s Joel Williams is worried about the fall out from Aaron’s unexpected removal from the compound in yesterday’s show.

    Openly gay Big Brother contestant Aaron. 24, was removed from Big Brother for what producers called “inappropriate behaviour”, when he paraded around the bedroom and chased Joel Williams, 19, naked.

    In tonight’s show Sarah has it in for Joel. During a blazing row, Sarah has suggested that Joel led Aaron on. In tonight’s episode an argument breaks out where Sarah tells Joel that his behaviour in the wake of Aaron’s departure has been inappropriate.

    Joel asks what Sarah’s reaction would have been if she had been in that situation. Sarah says,

    “No one in this house would do that to me because I would have made it extremely, unequivocally clear that that was not on.”

    Joel responds, “What are you trying to suggest?”

    Nick tries to defend Joel but Sarah tells him not to get involved.

    Sarah says, “I have no issue with the fact they removed Aaron. My issue is you then parade around in women’s clothing. You encourage it.”

    Joel responds: “I think that’s bang out of order for you to suggest that justifies his actions.”

    Later in the bath Nick and Joel are talking, Joel is worried about how he will be perceived out of the house saying: “There will be a hate campaign against me.”

  • The Summer Of Bisexual Big Brother

    Tonight the world of the big brother housemates is going to be turned upside down as three new housemates will be introduced, one stripper and two bi-sexual women.

    After the shock removal of Aaron Frew last night, life in the house isn’t going to get any easier as four original housemates will be evicted tonight in what some media are calling a Big Brother Massacre. However as doors slam for some, doors open for others.

    An unsuspecting Amy & Sally, Chloe, Danny, Harriet, Kieran and Sarah now face a mass eviction and the lines are open for viewers to vote to EVICT four housemates from the house.

    Tonight, however, we’ll be introduced to three new housemates. The three new Housemates include a 29-year-old science student in his final year studying organic chemistry that is also a, ‘UK Pleasure boy’ and strips across the UK. A 22-year bisexual model who has worked as a dominatrix and on Babestation webcams. Apart Sri Lankan bisexual who is a singer and entertainer whose attitude is ‘flirt with the world and get stuff for free’. As a side note, same-sex relationships are illegal in Sri Lanka.

    Big Brother host Emma Willis commented: “Just when they were adjusting to life in the house, Big Brother is about to drop a whopper of a time bomb. I can’t wait to see how the surprise mass eviction, some brand new housemates and a very familiar face go down.”

  • Will Simon Gross Re Enter The Big Brother House?

    Simon Gross entered the Big Brother house on launch night, however his journey as a housemate ended shortly after. He became Big Brother’s first TimeBomb victim.

    The “SHOWBIZ” king was booted from the show within two hours of the show’s start, making history as the first male ever to be the first evictee. However in a twist which will be revealed in tonight’s show, four new housemates will put into the house.

    Big Brother has given details about three of the new housemates, but has remained tight lipped about the fourth only saying, “as an added surprise, one of the ‘new’ housemates will be a very familiar face…”

    Since Simon’s departure he has been a featured guest in Rylan’s aftershow Big Brother’s Bit On The Side and has become notorious for his catchphrase, “Showbiz”

    Sneaky and devilish. We like we like.

  • RECIPE: Frozen Yoghurt Cherry Berry Fix

    Frozen Yoghurt Cherry Berry Fix

    Prep 10 mins

    Minimum Freezing of 1 hour

    Super quick and easy to prepare. If you wanted a mass of these awaiting your munchy moments, you could double or even triple the ingredients.

    I eat these straight from frozen and let them melt in my mouth, but some with sensitive teeth may prefer to remove 20 minutes or so before eating, just to take the frozen-edge off! My favourite part of the preparation for this is the leftover fruit infused yoghurt you have left in the bowl at the end after the dipping of the fruit.

    Around 80g of fruit counts as one of your 5-a-day. Want to take the nutrition up a notch? I’ve recently discovered Arctic Power Berries available in; blueberry, cranberry, or sea buckthorn. Literally dried and powdered, using the whole fruits, and with a teaspoon of the powder being equivalent to a handful of fresh berries- it really gives a unique, healthy & nutritional nudge with these yoghurt-y frozen fruit fragments.

    Ingredients

    250g Greek natural yoghurt (0% Fat)

    100g frozen dark cherries

    100g frozen strawberry slices (or better, whole)

    • feel free to substitute the fruit to your liking

    Arctic Power Berries (optional)

     

    Instructions

    1. Line a baking sheet that will fit in one of your freezer drawers with greaseproof paper.
    2. Weigh out the yoghurt in a bowl and begin to either dip the fruit, or combine very gently with the yoghurt. I like a mix of some dipped and some completely coated.
    3. If you are using the Arctic Power Berries, have a small amount of your chosen power powder in a separate bowl to then dab the yoghurt side of the fruit piece in.
    4. Carefully place the yoghurt covered fruit pieces onto the greaseproof paper.
    5. Once all the fruit is coated and on the baking sheet, place into the freezer for at least 1 hour.

  • RECIPE: Dog Treats, Sunshine Snacks

    Sunshine Snacks

    High Protein / Grain Free

    Sometimes I wonder if my miniature schnauzer eats better than I do. Anybody with a “baby” understands wanting the best for them, and for most of us means that health ranks top of the priorities list for our pets.

    If you have never treated your pup to something home-made, by you, then this is a really easy to follow, and easy to execute recipe. I use coconut flour to achieve a gluten-free / grain free status for the recipe. Many dogs are sensitive to grains. Coconut flour is also high in protein and dietary fibre.

    I would suggest you give Bulk Powders  a visit for natural and competitively priced; coconut flour, sunflower seeds, and natural peanut butter, all required for this recipe.

    We all know the benefits of having sweet potato and carrots in our diet, and those facts translate into a dogs diet too. Anti-oxidant, beta carotene, and vitamin rich all support natural good health- and also contain fibre, keeping the digestive tract in check.

    Peanut butter– you want as natural as possible- always unsalted, and raw if available. A great source of protein, healthy fats for the heart, and more fibre to support the digestive system.

    Sunflower seeds – High vitamin E content will help promote a lovely shiny coat and support the skin. Also a good source of B group vitamins and selenium, which can help promote and balance mood. Always unsalted and always shelled.

    Turmeric, freshly ground black pepper and coconut oil– These ingredients require each other in order to be absorbed most efficiently by your dog’s system. The coconut oil and black pepper increase their bodies absorption of turmeric.

    Turmeric makes a wonderful anti-inflammatory so if your pooch suffers from arthritis it may well be worth investigating how to incorporate this bright spice into your dog’s diet. Turmeric has also been linked to reducing blood clots, soothing symptoms of IBS, and cancer prevention.

     

    Makes around 30 bone shaped biscuits.

    Recommended serving: 1-2 sunshine snacks a day dependant on dog size.

     

    Ingredients

    170g coconut flour

    200g (about 2 small) sweet potato, peeled and chopped

    195g peanut butter, natural or raw- no salts or added sugars!

    50g shelled sunflower seeds

    20g carrot, grated

    4 eggs

    1 tbsp organic extra virgin coconut oil

    1 tsp turmeric powder

    Freshly cracked black pepper, a couple of twists

     

    Preheat your oven to 180c / 160c (Fan) / Gas Mark 4

     

    Instructions

    1. Get a saucepan of boiling water on the go and cook your sweet potato until soft.
    2. Mash together the sweet potato and the coconut oil and set aside to cool.
    3. Meanwhile, in a large mixing bowl, combine; coconut flour, sunflower seeds, turmeric and black pepper- mix well.
    4. Now add the carrot, peanut butter, eggs, and sweet potato & coconut oil.
    5. Mix thoroughly combining all the ingredients entirely.
    6. Lightly dust your work surface with a small amount of coconut flour.
    7. Use your hands to mould the dough into a ball and transfer to your floured work surface.
    8. The trick when rolling out is to do so very gently and slowly. I rolled mine out so the biscuits had about 2-inch thickness.
    9. Using a cookie cutter or alternatively mould with your hands to desired size / shapes.
    10. Line some greaseproof paper on a baking sheet and place the biscuits on top.
    • Bake in the oven for 18-20 minutes.
    1. Remove from the oven and leave to cool before getting your number one fan / taste tester to try. Of course, all ingredients are human grade so go ahead and try one for yourself.

     

     

     

     

     

     

     

     

  • RECIPE | Italian Sausage & Kale Bake

     Italian Sausage & Kale Bake

    Serves 4 | Prep 10 mins | Cook 45 mins

    If you are watching your waistline then opt for a low-fat version of both cheeses used here. Personally, this is my comfort food / treat yourself dish. I avoid dairy and wheat out of choice, but when I want to indulge- this is what I cook. I still used wheat free pasta when cooking this for the pictures. This dish could work either in Summer or Winter. If you cannot get Italian sausage then your supermarket should offer a Sicilian style sausage which you can substitute. I like making this dish and putting them into individual dishes for everyone with a big green salad to share.

    KALE– I use kale in this recipe as it bulks out the dish at no calorie expense. There are only 50 calories in 100g kale. Kale is really high in iron, per calorie more so than beef. (SOURCE: http://www.mindbodygreen.com/0-4408/Top-10-Health-Benefits-of-Eating-Kale.html ) Rich in vitamins A, C, K, kale has been marked as a “superfood” for years now.

    I try and keep kale in my meals where I can as is great for the immune system.

    Ingredients

    2 tbsp oil (I used rice bran oil for it’s health properties)

    250g pasta (I used organic wheat free shells)

    100g kale, shredded

    400g Italian sausage / 1 pack Italian style sausages, removed from casings

    1 onion, finely chopped

    2 garlic cloves, sliced

    400g can Italian chopped tomatoes

    150g mozzarella, cubed

    1tbsp soft cheese

    1 tbsp italian seasoning

    ½ red chilli, finely chopped

    Splash of red wine (optional)

     

    Heat your oven to 210c / 190c (fan) / Gas Mark 6

     

    Instructions

    1. Cook the pasta according to packet instructions, adding the kale in for the last remaining minutes. Drain and set aside.
    2. Meanwhile, cook the sausage in a frying pan until brown, and remove from the pan.
    3. Cook out the onion with 2 tbsp oil for 8-10 mins
    4. Add garlic, chilli, Italian seasoning and cook for 1 minute further.
    5. If you’re adding the splash of wine to the dish, then do so now and let it bubble for a minute or 2.
    6. Add the tomatoes and most of your cooked sausage and cook out for a few minutes.
    7. Tip your sauce into the pasta and kale pot and mix well.
    8. Spoon your pasta mix into separate casserole dishes or a large casserole dish.
    9. Top with remaining sausage mix and a sprinkle more of Italian seasoning. You could even top with a bit more mozzarella if you have it, but just remember mozzarella is high in saturated fats.
    10. Place dish in oven and bake for 25 minutes, Serve.

     

  • RECIPE: Healthy Bolognese (and Beansprouts)

    Bolognese (with beansprouts)

    Serves 4

    Freezable

    Prep 10 mins

    Cook 30 mins

    This bolognese is packed full of vegetables so makes good for a healthy version of this popular meal. As I tend to avoid wheat I decided to pair this classic dish with beansprouts. It may sound odd, but it really does work well! Not only do beansprouts replicate an al dente spaghetti, but it’s a great way of incorporating another vegetable into your day. Remember we are supposed to be eating at least 7 a day now!

    This dish is equally delicious served with good ol’ pasta. If there is only two of you eating, then reserve the leftovers and freeze for a later date.

    TOMATOES – The beautiful red colour of tomatoes denotes that they are full of beta carotenes which is really beneficial to our skin. Tomatoes contain high vitamin C, and also vitamins A & K. They are helpful when needing to boost your immune system and also have anti cancer properties. I eat a packet of vine tomatoes each day!

     

    MUSHROOMS – Mushrooms contain high levels of vitamin D, which is a vitamin a lot of us are deficient in without even realising. Polysaccharides and beta glucans within mushrooms are beneficial to the immune system function.

    Ingredients

    1 tbsp carotino oil (or other healthy cooking oil of your choice)

    500g minced beef

    250g closed cup mushrooms

    1 onion, finely chopped

    2 vine tomatoes, chopped

    2 carrots, finely chopped

    2 garlic cloves, finely chopped

    100g frozen petit pois

    100ml red wine

    1 tbsp Italian seasoning

    1 tbsp sundried tomato paste

    1 tsp garlic granules

    1 can double concentrate tomato puree (142g)

    Dash of Worcestershire sauce (optional)

    2 bags beansprouts

     

    Instructions

    1. Heat the oil in a large frying pan and warm the garlic to flavour the oil.
    2. Add the chopped vegetables to the pan and cook for up to 5 minutes so that they begin to soften.
    3. Add the beef and cook out until turning brown.
    4. Add the tomato paste and cook for a couple of minutes.
    5. Pour in the red wine and add the Italian seasoning along with salt & pepper to your liking.
    6. Bring the pan to a boil and then reduce the heat for 15 minutes or until your desire consistency.
    7. Serve with beansprouts that have been flash fried in a wok for a few minutes and dash over Worcestershire sauce, if using.

  • RECIPE: Juicy Greens Anti-Oxidant Skin Tonic

    Greens (Cooling Anti-Oxidant Skin Tonic)

    Makes around 500ml

    Spinach, lettuce, cucumber, mint, and parsley are all cooling foods. Combined with electrolyte buzzing coconut water makes this anti-oxidant tonic really refreshing and re-hydrating.

    High in Vitamin A, Vitamin C, Folic Acid and B-vitamins! This one is my favourite of all three, and could also be made in a food processor if you don’t have a juicer. Just squeeze the lime juice in instead!

     

    Ingredient

    2 handfuls spinach

    1 head romaine lettuce

    1 lime

    ½ cucumber

    30g mint

    30g parsley

    150ml coconut water

    optional- Sea Buckthorn powder by Arctic Power Berries (adds a citrus tang and even more anti-oxidants!)

     

  • RECIPE: Beetrorzotto

    Beetrorzotto

    Serves 2-3 people

    Prep 10 mins

    Cook 30 mins

    I challenge those adverse to beetroot to actually give this a go. I am definitely converted from unsure, to a beetroot lover after eating this. This is proper creamy comfort food that uses fresh dill and feta to make a delicious and unusual combination. The dish can be adapted very simply to achieve vegetarian, vegan, or wheat-free status. See my swap suggestions beneath the recipe.

    BEETROOT- Beetroot are high in potassium, magnesium, iron, vitamin A, B6, C, folic acid and anti-oxidants. (SOURCE http://www.webmd.boots.com/healthy-eating/guide/beetroot-benefits ) The nitrates in beetroot help lower blood pressure and may help heart disease. Also, beets contain boron which is good for sexual stamina and all-round energy levels! This dish is definitely sexy with its deep red colour. (SOURCE http://www.undergroundhealth.com/12-healthiest-foods-on-earth/ )

     

    DILL – Dill has been used as a digestive aid in herbal medicine for years, but also is a brilliant immune system booster. Dill also contains anti-carcinogenic properties. (SOURCE https://www.organicfacts.net/health-benefits/seed-and-nut/dill.html )

    CAROTINO OIL-If you haven’t heard of carotino oil before then you must go out and keep some stocked in the cupboard. It’s a great, cheap way of incorporating, even more, vitamins in your food. Carotino includes antioxidants, vitamins A & E, and Omegas 3 & 6. Due to it’s vibrant orange colour it does have a tendency to stain food- a fried egg didn’t look too appealing when I tried it. But it does however work fantastically with this vibrant dish.

    Ingredients

    1 tbsp carotino oil

    2 garlic clove (chopped finely)

    1 red onion (chopped)

    250g packed beetroot, including juices not in vinegar (chopped roughly)

    100g feta cheese (made into little squares)

    200g orzo (small, rice shaped pasta)

    700ml water made with 1 chicken stock melt/cube (or veg)

    Small bunch of dill, chopped finely (reserving some for a final sprinkling)

    Instructions

    1. Heat the oil in a large non-stick pan (or even a non-stick wok would do) and lightly fry the onion until cooked (10 mins).
    2. Add the garlic, beetroot, orzo, and stock and bring to the boil.
    3. Reduce the heat and leave to simmer for around 15 mins, check the orzo every now and then. Remember this is pasta not rice, so you want to retain a little bit of bite.
    4. Stir in the dill and then plate up, adding your feta cubes on top, along with the reserved dill.

     

    I served the beetrorzotto with my sweetheart coleslaw.  The crunchy textures against the velvety beetroot and orzo makes a lovely contrast. You could also serve with a crisp salad or garlic bread.

     

    Something you can’t eat in the ingredients list? Make the following swaps-

     

    DAIRY- Feta – You can actually source non-dairy feta if you do not eat dairy foods. Any other vegetarian cheese would go well here.

    WHEAT / GLUTEN – Orzo – Replace with a wheat/gluten free small shape pasta or you could alternatively use rice but make sure to extend the cooking time.

     

     

     

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